French Onion Soup

weigh down the potatoes. Place in the top third of the preheated oven and bake for 30 minutes. Remove foil and continue baking for an additional 30 minutes until golden brown.

7.To serve: Carefully scrape a silicone spatula underneath the bottom layers of potatoes so that they can be easily removed in one piece. Invert onto a serving platter or cutting board and slice into wedges to serve.

Nutritional information per serving:

Calories 121 (57% from fat) • carb. 12g • pro. 1g • fat 8g • sat. fat 5g

• chol. 20mg • sod. 94mg • calc. 9mg • fiber 2g

A timeless bistro classic.

Makes six 1-cup servings

3pounds yellow onions, peeled

½ cup (1 stick) unsalted butter

1teaspoon kosher salt, divided

1teaspoon freshly ground black pepper, divided

2tablespoons unbleached, all-purpose flour

4ounces dry sherry or brandy, divided

2stems fresh thyme

2bay leaves

6cups beef or veal stock or broth

1small baguette, cut into ½-inch slices

8ounces Gruyère

1.Adjust the runway of the Cuisinart® Mandoline to the lower position. Fit with the straight edge blade set to the ³∕16 inch position and slice the onions.

2.Melt the butter in a stockpot over medium heat. Once butter has melted, add the onions, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook over medium-low to medium heat until caramelized, about 45 minutes to 1 hour.

3.Once onions have cooked, stir in the flour and cook for about 1 to 2 minutes. Stir in 2 ounces of the sherry or brandy with the

thyme and bay leaves and cook for a few minutes to reduce the wine slightly. Add the stock and increase the temperature to medium-high and bring the mixture just to a boil.

4.Reduce the heat to maintain a simmer for about 50 minutes. Stir in remaining sherry, salt and pepper. Taste and adjust seasonings if necessary.

5.While soup is cooking, replace the straight edge blade with the shredding blade and shred the Gruyère; reserve. Lightly toast the baguette slices under a broiler, and reserve.

6.Once soup has finished simmering ladle it into individual ovenproof crocks. Top the soup with bread slices, then shredded Gruyère. Broil until the cheese is completely melted and browned. Serve immediately.

Nutritional information per serving:

Calories 518 (48% from fat) • carb. 42g • pro. 21g • fat 28g • sat. fat 17g

• chol. 82mg • sod. 1324mg • calc. 447mg • fiber 4g